47 Best Restaurants in Galicia, Asturias, and Cantabria, Spain

This sophisticated sea-foam-green dining room is the perfect place to feast on fresh fish while sipping Albariño. Don't miss the mussels with béchamel, a dish that La Penela is locally famous for. If shellfish isn't your speed, the roast veal is also popular. The restaurant occupies a modernist building on a corner of the lively Praza de María Pita. Some tables have views of the harbor, or you can eat in a glassed-in terrace on the square.

This friendly, folksy, and romantic chalet was founded in 1891. When the weather cooperates, the terrace is a perfect spot for roast beef, rice with clams, or fabada asturiana. The restaurant is 3 km (2 miles) east of town.

Across from the parador, this long-established restaurant produces inventive dishes like scallop salad, mango soup with mascarpone ice cream, and salmon with anchovy mayonnaise. Specialties include arroz de marisco caldoso (shellfish, stock, and rice).

A hundred meters from the cathedral, this cozy venue has excellent Galician fare and professional service. The bar and adjoining bodega serve plenty of cheap raciones (appetizers). The surtido de quesos gallegos provides generous servings of four local cheeses; ask for some membrillo (quince jelly) to go with them and the brown, crusty cornbread. For dessert, try the filloas con nata y miel (flambéed pancakes with cream and honey). The dining room upstairs has an inexpensive set menu.

Across from the market, this lively two-floor restaurant has exposed brick walls, wooden tables, and a menu of modern, seasonally driven dishes ranging from oyster croquetas to saucy local beef meatballs, plus an ever-changing variety of seafood preparations.

Hidden in a dark alley with a mysterious facade, this bare and open-concept dining room centers on a long communal table and feels like an honored tribute to the best Galician fare. Dishes are traditional but exceptionally sourced and executed, with changing seafood options daily. Don't miss the partridge in escabeche or the monstrous rotating homemade empanada, which stares at you on the bar counter. Menus are often written in gallego, which may require some Google Translate.  

With a focus on top-notch sourcing and modern takes on traditional Galician fare, this eatery offers creative, seasonal dishes in a contemporary setting. À la carte options are available, but the ample tasting menus are definitely worthwhile, especially if you can get there for lunch on Thursday and Friday for the €45 menú de temporada.

This upscale, glass-enclosed dining room, housed in what was once Gijón's fish market, overlooks the harbor and serves imaginative seafood and meat dishes, including a variety of raw, grilled, smoked, foamed, and roasted options, all plated with panache. Tasting menus (€75) are a good value.

On one of the town’s main squares, this busy, smart-casual restaurant decorated in whites and grays serves local cider, fine Spanish wines, and honest regional dishes. In 2024 they were awarded the best cachopo in Spain.

Hidden off an inconspicuous passage from the historic cathedral, this classic cider house dishes out all the local hits exceptionally well. From the barely warmed codfish salad to smoky lacón pork and creative takes on cachopo, every dish is better than the next. And as full as you may be come dessert, don't skip the impressive list of cheeses and sweets. 

With a front-row-view seat to the fishing port, the seafood menu may call. But at this no-frills cider house it's all about cachopo—specifically the house-made special doused in a creamy, black pepper Cabrales cheese sauce that takes the classic crispy-fried steak recipe to new heights.

This family-run restaurant has been going strong since the 1950s. Its large windows overlook the river, and its kitchen makes a mean fabada asturiana (bean-and-sausage stew). Locally caught fish and pulpo a la gallega are equally delectable, whether you choose to sit in the casual bar area or more sedate dining room.

Steps away from the parador, this innovative kitchen artfully prepares Galician fare with both Basque touches and global fusion. You can order à la carte, but the tasting menus are affordable for the area (€60) and abundant.

This upscale restaurant by one of the region's most promising chefs serves elevated Galician cuisine in a bright, modern dining room with exposed stone walls. Menus feature a plethora of hyperlocal ingredients that have \"first and last names,\" as the chef likes to say: Cambados oysters, Fisterra razor clams, Cachena beef, etc.

This ample and lively bar flanked by ancient stone and exposed redbrick walls is a good spot for tapas and beer as well as Albariños and Ribeiros.

This sidrería (cider restaurant) is popular among locals and tourists alike, who come to enjoy the lively barroom atmosphere. Cider is poured from a great height, and traditional, family-style Asturian fare like fabada and tablas (cheese and charcuterie boards) are ideal for sharing. The walls are the curved staves of large wooden cider barrels, which, combined with the stone floors, provide a rustic ambience. A deli in front of the shop sells vacuum-packed cold cuts and cheese to go.

Appropriately named, A Viaxe (a journey) takes diners through the edible landscape of Peru and South America, with especially bright renditions on Peruvian dishes using Galician ingredients. A coveted spot at the bar includes views of the open kitchen and detailed presentations straight from the chef himself.